A bright sauce, made with mint, cilantro, lime juice, and peppers, brings out the fresh flavor in the lamb-and-veggie kebabs. For dessert, try ice cream with mango-cardamom sauce.

Yield: 4 servings (serving size: 2 kebabs and 1 tablespoon sauce)

 

Ingredients:

Kebabs:

•  1 1/2 teaspoons ground cumin

•  1 1/2 teaspoons ground coriander

•  2 teaspoons grated peeled fresh ginger

•  2 teaspoons canola oil

•  1/2 teaspoon salt

•  2 garlic cloves, minced

•  1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces

•  16 cherry tomatoes

•  16 (2-inch) pieces yellow bell peppers

•  16 (1/2-inch) wedges red onion

•  Cooking spray

 

Sauce:

•  1/2 cup cilantro leaves

•  1/4 cup mint leaves

•  2 tablespoons chopped green onions

•  2 tablespoons water

•  1 tablespoon canola oil

•  1 tablespoon fresh lime juice

•  1/4 teaspoon ground cumin

•  1/8 teaspoon salt

•  1 garlic clove, chopped

•  1 small jalapeño pepper, seeded and minced

 

Preparation:

1.  Prepare grill to medium-high heat.

2.  To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.

3.  To prepare the sauce, combine cilantro and remaining ingredients in a blender; process until smooth. Serve with kebabs.

4.  Ice cream with mango-cardamom sauce: Place 1 chopped peeled ripe mango, 2 tablespoons fresh lime juice, and 1/8 teaspoon ground cardamom in a food processor; process until smooth. Serve over ice cream.

 

Jackie Mills, MS, RD, Cooking Light

MAY 2009

 

Source: MyRecipes